приготовления Плова:
Ingredients
1 kg moderately fat lamb, shoulder or ribs
1 kg medium grain rice (paella type)
200-250 ml vegetable frying oil
1 kg carrot (preferably not young)
2-3 medium size onions
1-1.5 tbsp cumin
2-3 whole heads of garlic, the younger the better (optional)
1-2 long hot chillies (optional)
salt to taste
5 liter heavy cast-iron cattle (dutch oven) or bigger, preferably round-bottomed
Объяснение:
Метод приготовления плова:
1. Wash the rice under the tap until clear, cover with cold water and let it soaks for a while. Cut the meat with bones into match-box pieces. Cut the carrots into 0.5x0.5 cm thick sticks. Slice onions into thin rings or half-rings. Clean heads of garlic from the remains of roots and dirt.
2. Heat oil in the cattle or dutch oven on a very high flame, deep-fry meat until golden-brown, in 3-4 batches. Fry the onions until golden, add meat to the cattle, stir well to prevent onion from burning. Add carrot, stir from time to time, until it starts to wilt and browns a little (15-20 min). Add 2/3 of the cumin - rub it in your palms a little to release flavor, stir gentliy to keep carrot from broking.
3. Lower gas to moderate, pour hot water just to cover all the goods, add salt and let it simmer for 40 min to 1.5 hours until almost all water evaporate and meat became tender and juicy. Do not stir.
4. Turn gas to max. Drain rice well, place it on top the meat and vegs in one layer, stick the garlic and whole chillies in it, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from washaway). Cover the rice with about 2 cm of water, let it boil. Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. Check when it will evaporate and absorb into rice completely - rice should remain rather al dente. Make a holes in the rice to the bottom of a vessel to check the water level.
5. Reduce gas to absolute min, cover tightly with the lid and let it steam 20 minutes. Turn of the heat, remove the garlic and chillies on the separate plate. Carefully mix rice with meat and carrots, if the rice tastes a bit blind add some salt, mix and let it stand for 5 minutes. Pile the plov on a big warmed plate and serve with garlic, chilies and plain thinly sliced tomato-sweet onions-chili-salt salad.
(борщ) Soup:
1 kg beef ribs
1 kg chicken and beef bones
3 carrots
3 onions
2 bulbs of garlic bayleaf and allspice to taste
aromatic herbs to taste
salt
6-7 beetroot
1/2 head of white cabbage
40 ml lemon juice
1 tbsp tomato puree
4-5 cloves of garlic
sunflower oil
As for the differences between Ukrainian and Russian borsch, we would single out the following:
1. Usually the ingredients for Russian borscht do not contain potato, although it is recommended to add it whole or sliced with fresh tomatoes.
2. A mandatory ingredient of Ukrainian borsch is, of course, salo (lard), while the Russian recipe does without.
3. The Russian recipe contains half the amount of cabbage, but more carrots, which in Ukrainian borsch can either be left out (only the vague term "vegetable root" is mentioned) or added whole and then removed.
4. Russian borsch contains no added flour
